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Element by Westin Downtown Calgary - Food

833 4 Avenue SW Calgary AB T2P 3T5 · Food - General

Official record from Alberta →

Inspection summary

Element by Westin Downtown Calgary - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 10, 2025. The most recent inspection, on September 17, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on September 16, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on September 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 16, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 2 separate inspections, most recently on September 17, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on September 17, 2026. For example: Is the facility maintained in a clean and sanitary condition?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Frost and ice accumulation were observed in the walk-in freezer at the time of inspection. Please inspect the door seals and verify that the freezer is functioning properly. Ensure the unit is maintained in good repair to prevent excessive ice build-up and to maintain proper operating temperatures. **Maintenance should be contacted to assess and address the issue as needed2. Single-use utensils forks were being stored with mouthed ends facing up. Mouthed ends should face down to mitigate cross contamination of mouthed ends with unsanitary hands.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease and debris accumulation was observed on the ventilation hood filters. Ensure the filters are cleaned in between the professional cleaning service schedule to prevent fire hazard.**Please clean2. There was dirt/debris build up under the back 3-compartment prep sinks and the upright cooler. Ensure that floors are cleaned regularly to maintain a sanitary environment in the kitchen.**Please clean. CORRECTED
  2. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat slices and cut parmesan cheese being worked on were observed left out at room temperature between tasks. Ensure all high-risk food items are promptly returned to refrigeration whenever food preparation is paused or staff are attending to other duties.**The meats were removed and placed in the cooler during the inspection
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine and quats or Sink and surface cleaner sanitizer test strips were not provided at the time of inspection. Ensure the test strips are available to staff to verify the concentration of sanitizers for effective sanitization of food contact surfaces and utensils.**Please provide sanitizer test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not readily available at the time of inspection. Ensure these are available for review during inspection and that staff know where they are kept. **Please provide pest control records
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Frost and ice accumulation were observed in the walk-in freezer at the time of inspection. Please inspect the door seals and verify that the freezer is functioning properly. Ensure the unit is maintained in good repair to prevent excessive ice build-up and to maintain proper operating temperatures. **Maintenance should be contacted to assess and address the issue as needed2. Single-use utensils forks were being stored with mouthed ends facing up. Mouthed ends should face down to mitigate cross contamination of mouthed ends with unsanitary hands.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were clean utensils found stored in dirty containers. Ensure all utensil containers are also kept clean. Please wash rinse and sanitize the utensils and their containers.**The identified container and the utensils were removed and placed in the dishwashing area during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease and debris accumulation was observed on the ventilation hood filters. Ensure the filters are cleaned in between the professional cleaning service schedule to prevent fire hazard.**Please clean2. There was dirt/debris build up under the back 3-compartment prep sinks and the upright cooler. Ensure that floors are cleaned regularly to maintain a sanitary environment in the kitchen.**Please clean.
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available on-site to be able to test the two chlorine dishwashers. Please obtain chlorine test strips to be able to test the dishwasher's sanitizer rinse cycle at least daily (100ppm).

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